How to Make Lox
You can make lox at home? Yes, you can! If you always wanted to learn how to make lox at home, you are in the right place, with this step by step tutorial.
What is lox?
Traditionally lox was just a salt- brined salmon filet.
There are many different types of lox. They are all named for a method of brining and preparation. Nova lox have a mild brine and then are cold smoked.
The other types are Scotch, Nordic, Nova Scotia and Gravlax, each has a slightly different brine and most are then cold smoked others are just cured in the salt.
Each type of lox have different flavors and herbs and spices added, such as dill, juniper berries, coriander, caraway seeds, dry mustard and black pepper.
Cold smoking is smoking that is done at a temperature of less than 80°F. This is a bit more difficult to do at home, because most consumer type smokers only do 100°F at the lowest.
Homemade lox are so easy and delicious, you will wonder why you have been spending a ton of money on them at the grocery store.
Is there a difference between lox and smoked salmon?
Yes. Smoked salmon is first brined for a shorter time and then hot smoked at a higher temperature. Lox is generally not smoked, and some types are cold-smoked, usually at low temperatures, around 75°F. You want the salmon to be cooked to a temperature of 145°F, until done.
Smoked salmon does not have the silky texture that lox has. It has a more chewy texture.
What salmon to use
The best salmon species to use are Atlantic, Sockeye, King or Coho salmon, including the belly meat. These species have a higher fat content.
If shopping for salmon at a grocer, buy frozen salmon. Then, thaw it and continue with the recipe.
Don’t use salmon from the fish department that has been thawed previously. You don’t know how long it has been there.
A word about eating raw or undercooked fish
The US FDA has guidelines for consuming raw or undercooked fish and seafood. They recommend using previously frozen seafood If you choose to consume raw fish…. “one rule of thumb is to eat fish that has been previously frozen.“
Furthermore, specific groups of individuals should avoid raw or undercooked seafood. See article for more information on who should avoid undercooked foods.
What you need
- Salmon filet
- Salt
- brown sugar
- plastic wrap and aluminum foil
- container large enough to place salmon in
How to make it
- Rinse and dry salmon by patting it with paper towels.
- Mix salt and sugar in a bowl.
- Lay plastic wrap in a container large enough to hold salmon; laying it flat in a large plastic storage container or even a rectangular glass baking dish works well. Sprinkle salt & sugar on plastic. Top with salmon. Add the remaining salt & sugar to the top of the salmon. Cover the top of the filet with more plastic wrap.
Place something flat over the top of the salmon and weigh it down. Place in the fridge and let it cure for 2 days.
When you take the salmon out of the refrigerator, unwrap it. Then rinse the salmon very well.
Once the salmon is rinsed, dry it with more paper towel again. Slice it with a filet knife across the salmon into very thin slices. (Hold your knife parallel to your cutting board.)
If you don’t have a filet knife, you can also dice the cured salmon.
How to eat lox
One of the most famous ways to enjoy lox is with bagels and cream cheese. The traditional Jewish delis in New York City always have bagels, cream cheese and lox on the menu.
This is usually served with cucumbers, tomatoes, red onion slices and capers.
Lox and cream cheese make a delicious dip for crackers or bread points. Add some colorful fresh herbs, like fresh dill and parsley, and some orange zest or lemon zest. Totally delicious.
You can also make a simple appetizer with slices of cucumber smeared with cream cheese, salmon, and a sprinkle of fresh chives.
They’re also delicious on a cracker with a slice of cheese!
How long will it last?
It should last at least seven days if refrigerated. For longer storage, place in bags and freeze for up to 4 or 5 months.
Other delicious salmon recipes
I hope you enjoyed the recipe today for How to make lox. They are incredibly delicious and easy and you can save yourself a boatload of money!
So make some today!
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
How to Make Lox
Ingredients
- 2 lbs salmon filet use Atlantic, Sockeye, King or Cohoe salmon ** see important notes below!
- 1 cup salt use sea salt or Kosher salt, not table salt.
- 1/2 cup brown sugar
Instructions
- Rinse salmon and pat dry. ** See important notes below.2 lbs salmon filet
- Dry salmon well by blotting with paper towel.
- Mix salt and sugar.1 cup salt, 1/2 cup brown sugar
- Cut plastic wrap large enough to wrap entire piece of salmon.
- Place plastic wrap in large container, big enough to hold salmon filet.
- Spread salt mixture all on top of salmon.
- Top it with piece of plastic wrap.
- Top the plastic with aluminum foil.
- Place a heavy weight on top of salmon.
- Store in refrigerator 2 days to cure.
- Once cured, rinse salmon very well and pat dry.
- Slice salmon very thin, with filet knife, along the top of the fish with the knife parallel to board.
- See notes for storage tips.
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did not care for brown sugar much prefer white. also a shot of Vodka and top with Fresh basil. or fresh dill , glass dish. skin down. I use a 9 inch dish also Salmon center cut so thickness is same along length of the cut. alvailable is Salmon from Fiords of Norway , yes farm raised , great Leo have used Steelhead trout from Washington State fresh only ,, Coho NO. love those Largemouthh Bass about 3 pounds , better yet Smallmouth. lots Blue and Flathead Channel Catfish here in Central Texas live 100 yards from Lake n Lanno River Catch EM Cook Em. Enjoy. oh n Smoked Catfish is dynamite Skin on dorsal fin removed
We love the brown sugar Joseph. It has that molasses flavor. We loved smoked catfish too.
Great food is a matter of taste , ” PeaceBeWithYou “
Indeed it is! Have a wonderful day!
Hi there , I make lox once a month , have never thought to use brown sugar hmmmm. bagel yes cream cheese yes a slice of sweet or red onion yes , I will try the brown sugar idea Wed. thank you for your thoughtful ideas
Thank you Joseph! Let us know how you like it!
hi.. i am wondering if you can use the frozen filets….no skin and already cut into “steaks”…rather than whole filets?…would i do anything different?
thanks so much.
kim
It is best to use frozen and then thawed filets You can use skinless filets. If they are cut into smaller filets then they may need less time to cure but it won’t hurt to let it cure for the full days either. Let me know if that answers your question.
You don’t have to smoke it?
There are different types of lox. Some are cold smoked. But technically lox are not the same as smoked salmon. There article above the recipe explains this in more detail.